Photo: Soh Yew Kiat, Malaysia
Photo: Soh Yew Kiat, Malaysia
We would like to thank our marketing partners associated with Pink Lady® Food Photographer of the Year. If you are interested in being a marketing partner please get in with touch with marija@thefoodawardscompany.co.uk
It should be easy for us to be healthy — but it isn’t.
Our world is flooded with unhealthy food, and billions are put into clever marketing that makes it impossible to resist. From the moment we’re born, we’re targeted by global food giants. And everywhere we go, junk food is always in the spotlight. Now, it’s destroying the health of a generation.
Bite Back is a youth activist movement challenging a food system that’s setting us up to fail.
Co-founded by Jamie Oliver in 2019, Bite Back tackles injustices in the food system by empowering young people to use their voices to drive change. Through local and national campaigns, and projects in schools and community settings, Bite Back aims to transform the food system to protect child health. All to Bite Back against a global epidemic of food-related diseases.
Our historic building, just moments from Buckingham Palace, offers refined elegance in every detail..
Luxury at DUKES London means perfection in every aspect, from unique surroundings to delectable cuisine. Whether staying in one of our 86 classic-style bedrooms or luxurious suites, enjoying legendary martinis at DUKES Bar, or savouring modern British dishes at our award-winning Great British Restaurant, our dedicated team ensures an unforgettable experience. From intimate meetings to upscale events, our stylish private dining and event services provide the perfect ambiance for any occasion.
Discover the essence of sophistication at DUKES London.
For more information www.dukeshotel.com
The Oxford Cultural Collective is a creative agency that promotes progressive approaches to education in the fields of hospitality and gastronomy.
It works on collaborative projects with a range of universities, businesses and non-governmental bodies, hosts high profile cultural events and offers scholarships and bursaries.
The Oxford Cultural Collective’s core team of Patrons includes prominent chefs, food writers, journalists and broadcasters including Ken Hom OBE, Michael Caines MBE, Madhur Jaffrey CBE, Jeremy Lee and Jeremiah Tower.
Through its partnership with Pink Lady® Food Photographer of the Year, the Oxford Cultural Collective explores food photography from multiple perspectives, from its role in fields such as publishing and personal branding, to its potential to generate new thinking. In addition, it revisits historic photographic archives to celebrate the work of acclaimed food photographers and to reveal how the genre has changed over time.
For more information www.oxfordculturalcollective.com
Historic chef competition International Salon Culinaire returns to ExCeL London on 25-27 March 2024 alongside Hotel, Restaurant & Catering (HRC) as a must-attend event for chefs and hospitality professionals.
Talented chefs from across the UK will compete in over 80 live and static competitions, ranging from Association of Pastry Chefs Dessert of the Year and Sugarcraft categories to popular new additions such as the Apprentice Challenge and Pub Chef of the Year.
Salon Culinaire is the ultimate opportunity for chefs to challenge themselves, get creative and showcase their talents in a live competition environment.
For more information www.internationalsalonculinaire.co.uk
The Sustainable Restaurant Association: accelerating a sustainable future for the hospitality industry
Since 2010, The Sustainable Restaurant Association (The SRA) has set the Standard for sustainable food and drink businesses around the world, connecting businesses across the globe to accelerate change toward a hospitality sector that is socially progressive and environmentally restorative. They do this through the world’s largest sustainability certification tailored for the sector: Food Made Good.
The Food Made Good Standard is a global sustainability accreditation designed for the hospitality industry. The Standard is awarded to restaurants and other F&B businesses around the world that meet a set of rigorous, measurable criteria across three main focus areas: Sourcing, Society and Environment. Taking a big-picture, holistic view of sustainability, the accreditation aims to encourage, support and recognise sustainability practices across the F&B industry worldwide.
To learn more, visit www.thesra.org
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